Traditionally a Mexican deep-fried rolled tortilla wrap that contains meat or vegetable filling. I’ve kept mine on the healthier side by not deep frying them and just toasting them in a pan. Enjoy!
Ingredients
Taquito filling:
10 pack mini corn tortilla wraps (if you can’t find corn you can use flour)
2 medium sweet potatoes – or 1 large
1x Red chilli
1x Spring onion
1 tsp Cumin
1 tsp butter (I used vegan)
1 tbsp Maple syrup or agave syrup
Salt
Toppings:
Baby gem lettuce (cut finely)
3x Spring onions
1x large tomato (deseeded)
Bunch of coriander (chopped)
Feta crumbled (optional)
Jalapenos (optional)
Spicy mayo:
1x Garlic diced
1 tbsp Sriracha sauce
4 tbsp Mayonnaise (or vegan)
Half juice Lime
Salt
Method
1. Preheat oven to 200C. Pierce sweet potatoes with a knife, place on baking sheet and drizzle in a little olive oil. Bake with skins on for 40-60 mins (depends how big your potatoes are, but I would check on them at 40 mins just in case).
2. Prepare mayo. Chop garlic and place in a bowl with sriracha and mayo. Squeeze in the lime and a pinch of salt to taste – mix and set aside.
3. Chop the lettuce, chilli, spring onions (you can cut all 4 here) and coriander.
4. For the tomato you want to cut into quarters and deseed them by running your knife along the wall of the tomato close to the flesh, from one end of the wedge to the other. Remove and discard seeds. Then cut the tomato quarters into strips length ways and dice into small squares.
5. When the potato is soft (completely mashable) and slightly oozing, remove from the oven and rest for 5-10 mins. When cool enough to handle, remove skin by cutting length ways. (It's fine to leave these for longer until completely cool because we will be heating up later).
6. Transfer cooked potato into frying pan and break apart/mash with wooden spoon. Turn heat to medium and add the butter.
7. Fry potato for a few minutes. Keep moving in the pan (you don’t want the potato to pick up any colour). Add syrup and good pinch of salt. Fry for 2-3 mins.
8. Create a well in the centre and fry off the cumin, chilli and spring onion. Then incorporate into mixture. Fry for another 2-3 mins. Turn off heat and set aside.
9. Preheat a larger pan (dry). Fill corn tortilla with potato filling and roll tightly. Place fold side down onto the pan (on the seam). After 2 minutes turn the taquito to brown on the other side. Complete for 10 tortillas. (Note: If your tortillas aren’t flexible you may need to heat them in the pan or microwave before hand to allow them to fold).
10. Plate taquitos. Drizzle mayo followed by the other toppings.
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